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MOOSE STEW (BUFFALO, CARIBOU, ELK, VENISON)
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Bay leaf
Cups water
Cups cubed moose meat (or other game meat)
Onions
Cup diced Celery
Green or red pepper
Large carrot (sliced l/2" thick)
Large potato (cut into l” chunks)
Cups crushed tomatoes
Cloves garlic
/2
Teaspoon salt
Tablespoon cornstarch
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Saute onions, garlic, green or red pepper, and celery
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Cook meat in water (covered) until almost tender. Add potatoes
and carrots and simmer 15 minutes.
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Add all other ingredients.
If stew is too thin add cornstarch to thicken.
Add other herbs of your choice (I usually add l bay leaf, and a
dash of chili powder).
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